Can I prep these veggie fajita stuffed sweet potatoes ahead for the week?

Absolutely. These veggie fajita stuffed sweet potatoes are perfect for weekly meal prep. You can roast the sweet potatoes and sauté the vegetables up to four days in advance. Store them in separate containers and assemble when ready to eat. For convenience, reheat the potatoes in the microwave and top with the warm fajita mix and fresh guacamole.

How do I make this recipe vegan (no cheese or dairy)?

This dish is naturally vegan as written. There’s no cheese or dairy in the main recipe. If you want to boost the creaminess, you can add vegan sour cream or a cashew crema drizzle instead of chipotle crema. The stuffed sweet potatoes still deliver bold flavor thanks to the fajita spices and guacamole topping.

What’s the ideal method for storing and reheating leftovers?

Refrigerate fully assembled stuffed sweet potatoes in an airtight container for up to 3 days. To reheat without making the skins soggy, use an oven at 350°F for 10–15 minutes. If you're short on time, microwave them for 2–3 minutes, then pop them in the toaster oven to restore their crispiness.

What’s the nutritional benefit of sweet potatoes in this dish?

Sweet potatoes are packed with vitamin A, potassium, and antioxidants. They also have a lower glycemic index than white potatoes, which helps stabilize blood sugar. Including them in your veggie fajita stuffed sweet potatoes gives you complex carbs, natural fiber, and long-lasting energy.

Can I substitute mushrooms or corn in the fajita filling?

Yes. The fajita mix in these stuffed sweet potatoes is super flexible. Feel free to sub mushrooms with zucchini or skip corn and add black beans. You can also stir in quinoa, spinach, or cooked tofu for extra protein and variety.

Veggie Fajita Stuffed Sweet Potatoes: Easy Dinner Ideas

Name: Healthy Veggie Fajita Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 medium sweet potatoes; 1 tsp chili powder; 1 tsp ground cumin; ½ tsp oregano; ¼ tsp garlic powder; ¼ tsp chipotle powder (optional); ½ tsp kosher salt; ½ red onion, sliced; ½ red bell pepper, sliced; ½ yellow bell pepper, sliced; 2 portobello mushrooms, sliced; ½ cup corn; ½ lime; Cilantro; 1 avocado; ¼ tsp ground cumin; ⅛ tsp garlic powder; ⅛ tsp chili powder; Kosher salt and pepper to taste

Description

These veggie fajita stuffed sweet potatoes are a vibrant, plant-based twist on Tex-Mex comfort food. They are 100% vegan, naturally gluten-free, and packed with fiber and bold flavor. Perfect for a healthy dinner or easy meatless meal prep, ready in just under an hour.

Ingredients

Scale

3 medium sweet potatoes

1 tsp chili powder

1 tsp ground cumin

½ tsp oregano

¼ tsp garlic powder

¼ tsp chipotle powder (optional)

½ tsp kosher salt

½ red onion, sliced

½ red bell pepper, sliced

½ yellow bell pepper, sliced

2 portobello mushrooms, sliced

½ cup corn

½ lime

Cilantro

1 avocado

¼ tsp ground cumin

⅛ tsp garlic powder

⅛ tsp chili powder

Kosher salt and pepper to taste

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Instructions

1. Preheat oven to 400°F. Prick sweet potatoes and roast 45 minutes until tender.

2. In a skillet, sauté onion, peppers, mushrooms, and corn with spices until softened.

3. Mash avocado with lime juice, cumin, garlic, and chili powder to make guacamole.

4. Slice sweet potatoes open. Fill with sautéed veggies and top with guacamole and cilantro.

Notes

You can add black beans or tofu for more protein.

Store in the fridge for up to 3 days.

Great for meal prep or quick vegan dinners.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1 potato
Calories: 312
Sugar: 8g
Sodium: 430mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg